Salted caramel is fine, but lime salted caramel is divine. Lime adds something magical to the caramel; it cuts the sweetness and gives it vibrancy. I got the idea from a bonbon filling presented by culinary student Steven Pazder at a Barry Callebaut Canadian Intercollegiate Chocolate Competition. This sauce is fabulous on everything from cake to grilled fruit to ice cream. You can make it in advance, too.
3/4 cup (175 mL) granulated sugar
1/4 cup (60 mL) water
1 tbsp (15 mL) corn syrup
1 cup (250 mL) heavy cream (35%)
1 to 2 tsp (5 to 10 mL) fleur de sel, to taste
1/4 cup (60 mL) lime juice
In medium pan, stir together sugar, water and corn syrup. Heat on medium, stirring once or twice, 10 minutes, or until golden brown. Stir in cream and salt. Remove from heat. Stir in lime juice.
Serve warm or at room temperature. Or transfer to small storage tub, cool briefly, then refrigerate until ready to serve.
Makes 1 cup (250 mL).
- Fleur de sel is flaky sea salt.
- Use only freshly squeezed lime juice.
- For a thicker version, you can reduce the cream to 3/4 cup (175 mL) and the lime juice to 3 tbsp (45 mL).
Credit: Susan Sampson
Tested in Imperial